This is in no way a traditional or authentic recipe, but this is the way I and my family love these ingredients. So please don’t be upset, just give the recipe a try if you wish.

Ingredients:

6 Sheets Phyllo Dough (frozen is fine)

4 T Melted Butter

20 oz Frozen Spinach, thawed

4 Slices Prosciutto, cut into small pieces

2 Shallots, finely diced

1-2 T Olive Oil

2 C Ricotta (1 tsp. Italian Seasoning,1/2 tsp. Salt, Dash of Dill, Pepper to taste)

8 oz Feta, crumbled

1 1/4 C Monterey Jack Cheese, shredded

2 Eggs, whisked

2 T Franks Hot Sauce

3 T Fresh Dill

3T Parsley

1 tsp. Italian Seasoning

1/4 tsp. Dried Ground Sage

Salt and Pepper to taste

Directions:

-Heat oil in skillet over medium heat, add in shallot and cook about 3 minutes, remove from heat and set aside.

-Place thawed spinach in flour sack…